Internal temps of hamburgers

[backpacker048]

Unfortunately our son likes his hamburgers well done.  What are the internal temps for rare hamburgers, medium and well done?

Thanks,

Backpacker

 

[noboundaries]

I don't mess around when it comes to commercially ground beef.  I use a final temp of 160-165F whenever I make hamburger from ground beef purchased the store.  I like ground chuck best, which usually ends up with a 85%/15% mix.  At 160F there won't be any pink left, but there won't be any bad stuff left in the meat either. 

Now, that said, I prepared and ate commercially ground beef burgers for decades that were close to being almost raw in the center.  Never got sick.  Never had issues. Never checked the internal temp.  It was only after I read about people getting sick from e-coli in ground beef that I changed how I grill my burgers.  E-coli dies at 155F. 

When I grind my own chuck, which I don't do that often, I'll drop the temp down to 145-150F, which still has a hint of pink in the center.  That's as low as I'll go these days.      

 

[backpacker048]

Darn good advice - THANKS.

Backpacker